1. What did the woman do this morning?
| A．She played tennis. | B．She cooked a meal. | C．She prepared the fish |
| A．Glasses. | B．The fish | C．Knives and forks. |
2 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven. His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes. Lieberman improved his kitchen skills greatly during a year abroad before college, learning from a cook in Italy and studying local specialties（地方特色菜）in Germany, Spain and France. At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens of friends. Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking. Lieberman was a real college student showing his classmates how to do things like make drinks out of dining-hall fruit. That helped the show become very popular among the students. They would stop Lieberman after classes to ask for his advice on cooking. Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network. Food Network producer Flay hopes the young cook will find a place on the network television. He says Lieberman’s charisma is key. “Food TV isn’t about food anymore,” says Flay. “It’s about your personality（个性）and finding a way to keep people’s eyeballs on your show. ”
The Food Network got to know Lieberman ____.
| A．at one of his parties | B．from his teachers |
| C．Through his taped show | D．on a television program |
| A．Make a sandwich. | B．Have dinner together. | C．Buy some bread. |
1. What can't the woman stand about cooking?
| A．The noise. |
| B．The cleaning work after the meal. |
| C．The preparing job ahead. |
| A．Because he has nothing else to do. |
| B．Because cooking is his career. |
| C．Because he can get a sense of satisfaction. |
| A．English food. | B．Korean food. | C．Chinese food. |
| A．Tomato soup and sausages. |
| B．Sausages and cheese sandwiches. |
| C．Cheese sandwiches and tomato soup. |
Most of us might only begin to think about dinner in the afternoon. But Jelena begins to think about her big meal early each morning.
After morning tea, Jelena and her husband Milan begin their plans for a
Milan goes to the market to get the food they need and the 69-year-old Jelena makes plans for
Jelena has years of experience of cooking at home. Ten years ago, she started an online forum,
“Granny’s Kitchen”
So all we need is love, the will and desire to do something. Anything can be done only if we really want to do it and devote
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8 . Chinese restaurants began to open in America in the mid-19th century, mainly on the west coast where the first immigrants landed. They mostly served an Americanized version of Cantonese cuisine, chop suey, egg fu yung and the like. In that century and much of the 20th,the immigrants largely came from China's south-east, mainly Guangdong province.
After the immigration reforms of 1965, Chinese migrants from other regions started to arrive. Restaurants began calling their food "Hunan” and “Sichuan". Though their food rarely resembled what was actually eaten in those regions, it was more diverse and boldly spiced than the sweet, fried stuff that defined the earliest Chinese menus. By the 1990s adventurous diners in cities with sizeable Chinese populations could choose from a variety of regional cuisines. A particular favorite was Sichuan food, with its addictively numbing fire due to peppercorn.
Yet over the decades, as Chinese food became universal, it also came to be standardized. There are almost three times as many Chinese restaurants in America (41,000)as McDonald's. Virtually every small town has one. And generally the menus are consistent: pork dumplings （steamed or fried);the same two soups(hot and sour, wonton);stir-fries listed by main ingredient, with a pepper icon or star indicating a slight trace of chilli-flakes. Dishes over$10 are grouped under "chef's specials".
Until recently, the prices varied as little as the menus and they were low. Eddie Huang, a Taiwanese-American restaurateur, recalls how his newly-arrived father kept his prices down because" immigrants can't sell anything full-price in America."
Americans have traditionally been willing to pay through the nose at French or Italian joints （where, in fact, Latinos often do most of the cooking).And every city has its pricey sushi bars and expensive tapas restaurants(tapas, as one joke goes, is Spanish for"$96 and still hungry").
Mr. Huang is right that Americans have long expected Chinese food to be cheap and filling. One step up from the urban takeaway, with its fluorescent lighting, is the Chinese restaurant with its red doors and fake lions standing guard, exotic enough to be special, but still affordable enough for a family to visit once a week when nobody feels like cooking. Even the superior outlets were cheap for what they served.
But now things are changing. Mr. Huang sells delicious stuffed buns in New York and Los Angeles for$5.50 each and encourages other immigrants not to undervalue their work.
Meanwhile, although racism persists, the previous discrimination of earlier ages has been fading. Since the Chinese-American population is six times what was 40 years ago, Americans overall are much more familiar with Chinese people and their cooking, all of which means that the new fancy breed of Chinese restaurants draws a heartening mix of Chinese and non-Chinese diners.
1. We can learn from the first three paragraphs that_| A．Cantonese cuisine was well received by Americans in the 19th century |
| B．Those so-called Hunan or Sichuan food in America tasted just as what was actually eaten in those regions |
| C．Nowadays Chinese restaurants are almost twice more than McDonald's in America |
| D．Americans prefer Hunan food because they have been addicted to peppercorn |
| A．Americans have long expected Chinese food to be cheap and filling. |
| B．Earlier immigrants couldn't sell anything full-price in America. |
| C．Americans prefer French and Italian food. |
| D．Chinese restaurants face fierce price competition from other restaurants. |
| A．In order of importance. |
| B．In order of place. |
| C．In order of time. |
| D．In order of position. |
| A．Immigration on a plate. |
| B．Americans' favourite cuisine. |
| C．Prejudice against Chinese immigrants. |
| D．Route to success. |
Was “cooking the world” a way to travel without leaving home?
That’s right. I think the idea that exploration is for everyone is really important. There are so many people who dream of travel. But I think that you really can go on adventures without leaving home. With food, if you have the right ingredients, you can create the flavor of another place. It’s like armchair travel, but it’s faster and easier. I call it “stovetop travel.”
What did you hope to teach your daughter by cooking the world?
I wanted her to feel that she had a place in the world where she belonged. But I also feel it’s important for children to grow up knowing people from other countries-their global neighbors. I call them neighbors because the world is so small now. I remember going on Facebook in its early days. I noticed there were people from different parts of the world commenting on posts, even arguing with each other. I feel that in that environment, young people need to be able to respect and understand each other.
So food is a great way to create that common ground?
Yes. I wanted to share recipes that were bridges to other cultures. A lot of celebrity TV chefs tend to choose the most shocking recipes. But I think you need a bridge first. Then people won’t put up a wall in their mind about that culture. They won’t just think, “Gross! Those people eat such odd things!”
1. What seems to be the name of Martin’s blog?| A．Cooking the World. | B．Armchair Travel. |
| C．Knowing Your Neighbors. | D．Cultures in Food. |
| A．It makes the world colorful. | B．It is a universal topic. |
| C．It creates cultural connections. | D．It offers a sense of belonging. |
| A．Ordinary people. | B．People travelling abroad. |
| C．Celebrity TV chefs. | D．Parents with young children. |
| A．Gong Bao Chicken. | B．Dim Sum. | C．Sichuan Hot Pot. | D．Stinky Tofu. |
| A．“Gross! Do they really eat such odd food? “ |
| B．“Wow! You’ve been to so many amazing places!!” |
| C．“Awesome travel tips for getting around the world!” |
| D．“Incredible! I cooked black pudding by myself! Thanks!” |
| A．Talk Show. | B．Features. | C． Breaking News. | D．World Screen. |
10 . Craziest Food Festivals sounds like a joke topic, but once you start looking into it, you’ll realize they’re everywhere — the crazier, the better.
1. Bibimbap Festival
In the South Korean town of Jeonjuloves, their “mixed rice” dish is a hearty serve of rice topped with raw beef, a rainbow of vegetables, a raw egg and gochujang sauce so much. They take four days out of October to celebrate it.
Like any festival there’s music, entertainment and magic, but making it that little bit different is the bibimbap that’s whipped (搅拌) up in a big bowl by dozens of chefs and served to over 400 people.
2. Waikiki Spam Jam
Who knew this canned meat had so much love? Well, it turns out that a can of Spam is the go-to item in Hawaii, along with a grass skirt and garland (花环). The people of Hawaii love Spam so much that they even spend a day in May giving out the best Spam, a type of cheap canned meat made mainly from pork.
3. Bessieres Easter Egg Festival
At Easter time, for those in the French town of Bessieres it’s all about an egg far less sweet.
Here they celebrate the holiday by getting dozens of chefs to make one large omelette (煎蛋卷) — 15,000 eggs strong — for the townsfolk (市民).
4. Potato Days Festival
This festival actually takes place in Barnesville, Minnesota, the US. Over the last Friday and Saturday in August the town celebrates its potato-growing skills by hosting potato picking and peeling contests, as well as a Miss Tater Tot pageant (盛典) for five- and six-year-old girls.
1. What makes Bibimbap festival special?| A．They take four days to celebrate it. |
| B．The mixed rice is rich in many vegetables. |
| C．There’s music, entertainment and magic during the festival. |
| D．The rice dish needs to be mixed in one big bowl by dozens of chefs together. |
| A．The spam is the most favorite for Hawii people. |
| B．People spend one day to prepare the Jam. |
| C．The Jam isn’t affordable for the plain townsfolk. |
| D．The Jam is mainly made from raw beef. |
| A．Bibimbap Festival | B．Waikiki Spam Jam |
| C．Bessieres Easter Egg Festival | D．Potato Days Festival |
